Step 1: Create the crust by mixing graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for 1 hour to set.

Step 2: Prepare the pudding by whisking the instant banana cream pudding mix with cold milk until thick. Chill in the refrigerator for 5 minutes.

Step 3: Whip the cream by beating heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Step 4: Assemble the filling by gently folding half of the whipped cream into the chilled pudding.

Step 5: Fill the pies by spooning the pudding mixture into each mini crust. Top each with a generous dollop of the remaining whipped cream.

Variations:

• Chocolate Banana Cream Pies: Add a layer of melted chocolate under the banana pudding layer.
• Nutty Banana Cream Pies: Sprinkle chopped nuts over the whipped cream for added texture and flavor.